Comestible



Patented Dec. 3, 1940 i UNITED STATES PATENT OFFICE coMEs'rmLE Alfred S. Schultz, Bronx, and Charles N. Frey, Scarsdale, N. Y., assignors to Standard Brands Incorporated, New York, N. Y., a corporation of Delaware No Drawing. Application November 28, 1939, Serial No. 306,496

10 Claims. (Cl. 99-96) The invention relates to a procedure for the from the separators in the cream condition, or production of a comestible, and more particularly after the yeast has been filter pressed and is being to a method whereby the qualities of yeast may prepared for packaging. The polyhydric alcohol be enhanced. may be a glycol, as ethylene, propylene, di-

It is an object of the invention to provide a ethylene, triethylene and dipropylene glycols, procedure for the preparation of a yeast which glycerol, or a carbohydrate alcohol as sorbitol, comprises associating yeast with a lauric acid mannitol, erythrol and the like. derivative, e. g., an ester. Further, it is believed that the lauric acid An additional object of the invention is to derivative or ester may be represented by the fol- I provide a method of stabilizing, and improving lowing probable formula: 0

the cutting qualities and color of yeast through the incorporation therewith of a lauric acid (C11H3COO) partial ester of a polyhydric'alcohol, such as lauric in which N is an integer and R represents a yacid derivatives of sorbitol and of glycerol. drocarbon radical which y be saturated r 15 A specific object of the invention is the provision unsaturated, a methyl, y p py b yl, a

of a yeast containing a lauric acid derivative such a radical resulting through t e ov of One as an ester. atom of hydrogen from ethylene, propylene, Qther objects of t invention 111 i part be butylene, and the like, and an esterification resiobvious and will in part appear hereinafter. e s t from ethylene glycol CH2CH20H;

The invention accordingly comprises the several diethylene glycol and 20 steps and the relation of one or more of such steps glycerol and the likerespect to each of the others and the com Specifically, the lallrlc acid ester may be position possessing the featur properties, and laurate, propylene laurate, ethylene glycol monothe relation of constituents, which are exemplilaurate, Propylene glycol monolaurate! glycerol fied in the following detailed disclosure, and the monqlsumter and disfnbitol lamate' having a scope of the invention will be indicated in the spectlvely' the followmg formulae in which X 013mm represents the lauryl radical (C11H23COO-) In the practice of the invention a yeast of im- X.'C2H5 proved qualities may be prepared through as- X.CH=CH.CH3 30 sociating therewith a lauric acid derivative or X.CH2.CH20H ester, such as simple esters, i. e., compounds in X.CH2.CHOH.CH3 which the lauryl radical is in combination with X.CH2.CHOH.CH2OH a hydrocarbon radical and partial esters of polyhydric alcohols, and more especially those poly- The combmatmn with yeast may be and prefer .t h 3 hydric alcohols characterized by acarbon atom 32: z g g fig gggfi 2 n 2 content 9 at leasfi three' Assoclation of the factory results have been obtained through the lam-1 acld ester wlth the yeast may be effected use of from 0.12 to about 1% of the lauric acid during various stages of its manufacture, or after derivative A yeast so produced is thereby 40 the nfanufacture been completed and as a stabilized and possesses improved cutting quali- 40 finishing feature prior to placement upon the ties, and hence may be carried through the Thus, a launc f denvative' as a various operations attending the cutting and propylene laurate, or a partial ester of a higher wrapping with greater facility polyhydrlc alcohol, as a laurate of sorbitol, may Moreover. it is of improved color, L e" whiter be admixed before, during or after the growing than without the incorporation or a lauric acid 45 of Yeastderivative. We have found that propylene lau- Preferably, it is combined with yeast after the rate, glyceryl monolaurate and t f i.. yeast has been freed from a considerable part of and/or trfl u t of sorbitol are particularly 11 the WOrt Or mother qu for example, as the adapted for incorporation in yeast in order to imyea Comes fr m the fil r p It is necesprove the cutting and to give a whiter color, and 50 ry Only to in e the e red amo nt f there appears also to be an increase in the water yeast and derivative into a mixer and continue holding capacity of the yeast, with a resultan operation until an effective distribution of the cake whichisfirm and of lighter color. derivative has taken place. Thus, a propylene The procedure accordingly-leads to the obtainaurate may be incorporated with yeast as it comes ment of a yeast that is stabilized and has im- 5 proved qualities. It is considered that compounds of distinct effectiveness are propylene laurate, glyceryl laurate, and a dilaurate of sorbltol, as a dilaurate-disorbitol, having the probable formula CH20.0C.CHHH I H Da $117 anon CHZO.OC.C1|H23 The lauric acid derivatives may be utilized either singly, or in compatible combinations.

This application is in part a continuation of our copending application Serial No. 150,536, filed June 26, 1937.

Since certain changes in carrying out the above process and certain modifications in the composition which embody the invention may be made without departing from its scope, it is intended.

that all matter contained in the above description shall be interpreted as illustrative and not in a limiting sense.

Having described our invention, what We claim as new and desire to secure by Letters Patent is:

1. As an article of manufacture a yeast associated with a lauric acid ester having the probable general formula (C11H23COO)NR wherein N is an integer and R represents a hydrocarbon radical which may be saturated or unsaturated and an esterification residue, as a stabilizing agent for said yeast.

2. As an article of manufacture a yeast associated with a lauric acid ester of a polyhydric alcohol as a stabilizing agent for said yeast.

3. As an article of manufacture a yeast associated with a lauric acid partial ester of a polyhydric alcohol as a stabilizing agent.

4. As an article of manufacture a yeast associated with a lauric acid ester of a glycol as a stabilizing agent.

5. As an article of manufacture a yeast associated with a lauric acid ester of propylene glycol as a stabilizing agent.

6. As an article of manufacture a yeast associated with propylene glycol monolaurate as a stabilizing agent for said yeast.

7. As an article of manufacture a yeast associated with a lauric acid ester of glycerol as a stabilizing agent for said yeast.

8. As an article of manufacture a yeast associated with a lauric acid partial ester of glycerol as a stabilizing agent for said yeast.

9. As an article of manufacture a yeast associated with glycerol monolaurate as a stabilizing agent for said yeast. v

10. As an article of manufacture a yeast associated with propylene laurate of the probable formula CllH23CO OCH- CH.CH3 as a stabilizing agent for said yeast.

ALFRED S. SCHULTZ. CHARLES N. FREY. 

